Leon the Milkman

The Case of Psychrotrophic Bacteria

Psychrotrophic bacteria seem to be becoming the newest thorn in the side of the dairy industry. Scary bit is that we are helping them along. "How?" do you ask? Because of economic factors the pre-processing time of raw milk has been extended to an average of 4 days. This allows ample time for psychrotrophic, proteolytic bacteria to grow, and form heat stable enzymes. Although the psychrotrophic bacteria are easily... (posted by Leon 5 years 359 days ago.)

Pseudomonas In Cottage Cheese and Dairy

Under refrigerated conditions, Gram-negative rods that are able to produce under such conditions ( psychrotrophic/cold-loving bacteria ) usually predominate, especially Pseudomonas spp. This is especially so when the milk has a high initial infection of these bacteria and the milk is stored for 2-4 days before pasteurization - which is often the case these days, where milk is mostly being picked up from farms every... (posted by Leon 5 years 359 days ago.)

The Art of Cheese Making

The value of cheese as a food has not been fully appreciated. A point in favor of cheese as an economical food is that it does not require cooking before being served. It may, however, be grated and served in a variety of ways with cooked foods. Considering its high nourishing qualities cheese is a more economical food than meats of any kind. This is especially true in times of meat shortage when prices soar. Consequently, a... (posted by Leon 5 years 359 days ago.)